Creamy Milk Cake

 

🥛 Creamy Milk Cake Recipe

Soft, Moist, and Comfortingly Creamy

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1. Introduction: What is Creamy Milk Cake?

Creamy Milk Cake is a classic dessert famous for its soft texture and milky richness. It is a moist cake soaked or cooked in a creamy milk mixture, giving it a unique, almost custard-like consistency combined with cake’s structure. Its mild sweetness and milky flavor make it a crowd-pleaser, perfect for teatime, celebrations, or whenever you crave something comforting and elegant.

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2. Ingredients and Their Roles

Cake Base Ingredients

• 1 cup all-purpose flour (120g): The structure of the cake

• 1 ½ teaspoons baking powder: Leavening for a soft rise

• ½ teaspoon baking soda: Reacts with acidic milk for tenderness

• Pinch of salt: Balances sweetness and enhances flavor

• 4 large eggs: Provide structure, moisture, and richness

• ¾ cup granulated sugar (150g): Sweetness and moisture retention

• 1 teaspoon vanilla extract: Flavor enhancer

• ½ cup whole milk (120ml): Moisture and richness

• 2 tablespoons unsalted butter, melted: Adds fat and tenderness

Creamy Milk Soaking Mixture

• 2 cups whole milk (480ml): The main soaking liquid

• 1 cup heavy cream (240ml): Adds richness and creaminess

• ½ cup sweetened condensed milk (120g): Sweetness and thick texture

• ¼ cup sugar (50g): Additional sweetness (adjust to taste)

• 1 teaspoon vanilla extract: Flavoring

Optional Toppings / Garnishes

• Fresh fruits like sliced strawberries, blueberries, or mango

• Toasted nuts (almonds, pistachios, or walnuts)

• Ground cinnamon or nutmeg

• Shredded coconut

• Whipped cream

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3. Essential Tools

• 8-inch square or round baking pan

• Mixing bowls

• Electric mixer or whisk

• Saucepan

• Measuring cups and spoons

• Spatula and whisk

• Cooling rack

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4. Step-by-Step Recipe Instructions

Step 1: Preheat Oven and Prepare Pan

• Preheat your oven to 350°F (175°C).

• Grease and lightly flour an 8-inch pan or line it with parchment paper for easy removal.

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Step 2: Prepare Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

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Step 3: Beat Eggs and Sugar

• In a large mixing bowl, using an electric mixer or whisk, beat eggs and sugar on medium-high speed until pale, thick, and creamy—about 4 to 5 minutes. This aeration is key to a light cake texture.

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Step 4: Add Butter, Vanilla, and Milk

• Reduce mixer speed to low, then add melted butter and vanilla extract. Mix until combined.

• Gradually pour in milk, continuing to mix gently.

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Step 5: Fold in Dry Ingredients

• Using a spatula, gently fold the dry flour mixture into the wet ingredients in 2 or 3 additions.

• Fold carefully to preserve air and prevent overmixing, which can toughen the cake.

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Step 6: Bake the Cake

• Pour the batter into your prepared pan and spread evenly.

• Bake for 25-30 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

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Step 7: Prepare the Creamy Milk Soaking Mixture

• While the cake bakes, combine milk, heavy cream, sweetened condensed milk, sugar, and vanilla extract in a saucepan.

• Warm gently over medium heat until sugar dissolves and mixture is hot but not boiling.

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Step 8: Soak the Cake

• Remove cake from oven and allow it to cool for about 10 minutes.

• While still warm, poke holes all over the cake using a skewer or fork. This will help the milk mixture soak in deeply.

• Slowly pour the hot creamy milk mixture evenly over the cake. Let it absorb fully; the cake will become soft and custard-like.

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Step 9: Chill and Serve

• Let the cake cool to room temperature, then refrigerate for at least 2 hours, preferably overnight.

• Chill thoroughly so the cake fully absorbs the creamy mixture and flavors meld.

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5. Tips for Perfect Creamy Milk Cake

• Use whole milk and heavy cream for the best richness and texture. Lower fat milks can make it less creamy.

• Beat eggs and sugar well to incorporate air, ensuring a light cake base.

• Poke holes before soaking for deep infusion of milk mixture.

• Warm the milk soaking mixture to help it absorb better but don’t boil it or you risk curdling.

• Let the cake chill well; this improves texture and flavor.

• Use an 8-inch pan for ideal thickness; too large a pan will produce a thinner cake.

• For a firmer cake, reduce soaking liquid by ¼ cup.

• Store leftovers covered in the fridge; this cake tastes better the next day.

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6. Variations and Flavor Twists

• Chocolate Milk Cake: Add ¼ cup cocoa powder to the dry ingredients for a chocolate version. You can also add chocolate chips.

• Coconut Milk Cake: Replace half of the milk in soaking mixture with coconut milk and sprinkle shredded coconut on top.

• Coffee Creamy Cake: Add 1 tablespoon instant coffee powder dissolved in the milk mixture for a mocha flavor.

• Spiced Milk Cake: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the batter or soaking mixture.

• Fruit Infused: Layer thin slices of fresh fruit like peaches or berries between cake layers if making a double-layer cake.

• Almond Milk Cake: Use almond extract instead of vanilla for a nutty aroma. Top with toasted almonds.

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7. Serving Suggestions

• Serve chilled, straight from the fridge, for a refreshing dessert.

• Garnish with fresh berries or sliced fruits for color and freshness.

• Drizzle with caramel or chocolate sauce for added decadence.

• Top with whipped cream or a scoop of vanilla ice cream for a luxurious finish.

• Sprinkle toasted nuts or coconut flakes for texture contrast.

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8. Nutritional Overview (Approximate per serving, serves 8)

Nutrient	Amount
Calories	~320 kcal
Protein	~6 g
Carbohydrates	~40 g
Fat	~14 g
Saturated Fat	~8 g
Sugar	~30 g
Fiber	<1 g